Crispy Air Fryer Peanut Curry Tofu with Ginger Cauliflower Rice

This Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice is a quick, plant-based, high-protein, lower-carb meal that’s full of flavor and ready in under 30 minutes. Crispy air-fried tofu is tossed in a creamy peanut-curry sauce and served over fragrant ginger cauliflower rice for a satisfying weeknight dinner or meal-prep lunch.

Air Fryer Peanut Curry Tofu

To streamline a flavorful vegetarian main, the tofu is air fried for a crisp exterior while cauliflower rice cooks on the stovetop. This keeps the meal lower in carbohydrates and focused on vegetables without sacrificing texture or flavor. The recipe works well for busy evenings and scales easily for meal prep.

Ingredients

• Tofu: 1 14-ounce package extra-firm tofu, drained and pressed.
• Soy sauce: 2 tablespoons reduced-sodium soy sauce (or gluten-free tamari).
• Garlic: 1 clove, grated or minced.
• Curry powder: 1 teaspoon to season the tofu.
• Peanut sauce: 2 tablespoons smooth peanut butter, 1 teaspoon soy sauce, 1 teaspoon sriracha (adjust to taste), 1 teaspoon grated fresh ginger, and a little warm water to thin.
• Peanuts: 2 tablespoons chopped for garnish.
• Gingery cauliflower rice: 1 tablespoon extra-virgin olive oil, 1 clove garlic minced, 1 teaspoon grated fresh ginger, 2 scallions (whites and greens separated), 12 ounces riced cauliflower (fresh or frozen), and 1/4 teaspoon kosher salt.
• Oil: A light spray of oil for the air fryer basket or a small drizzle of oil if pan-frying.

How to Make Peanut Curry Tofu

1. Press and drain the tofu: Place the block of tofu on a plate lined with paper towels or a clean tea towel. Cover with another towel and a heavy pan. Press for 10–15 minutes to remove excess moisture for better texture when air frying.
2. Prepare the marinade: In a small bowl, whisk together 2 tablespoons soy sauce and the grated garlic.
3. Cube the tofu: Slice the pressed tofu into 32 small, even cubes so they cook uniformly. Arrange the cubes in a single layer in a shallow dish.
4. Season and marinate: Sprinkle curry powder over the cubes, turn to coat, then pour the soy-garlic mixture over the tofu. Flip pieces to make sure they’re evenly coated. Let sit at least 10 minutes to absorb flavor.
5. Make the peanut sauce: In a small bowl combine the peanut butter, 1 teaspoon soy sauce, sriracha, and 1 teaspoon grated ginger. Add warm water a tablespoon at a time to reach a smooth, pourable consistency (about 2–3 tablespoons).
6. Air fry the tofu: Preheat the air fryer to 370°F (188°C). Lightly spray the basket with oil and arrange tofu cubes in a single layer. Air fry for 12–14 minutes, shaking the basket once halfway through, until golden and crisp on the outside and tender inside.
7. Cook the cauliflower rice: While the tofu cooks, heat a skillet over medium. Add the olive oil, then sauté the minced garlic, remaining ginger, and the white parts of the scallions for about 30 seconds. Add the riced cauliflower, sprinkle with salt, and cook, stirring often, for 4–5 minutes until warmed through and fragrant.
8. Toss tofu with sauce: Transfer the hot tofu back to the shallow dish used for marinating (or a clean bowl). Pour the peanut sauce over the tofu and toss gently until every piece is coated.
9. Serve: Divide the cauliflower rice between two bowls. Top with the sauced tofu, scatter scallion greens and chopped peanuts over each bowl, and serve immediately.

Variations and Substitutions

• Rice: Swap the cauliflower rice for steamed white, brown, or jasmine rice if you prefer a higher-carb option.
• Protein swap: Substitute diced chicken breast if you aren’t vegetarian; cook in the air fryer at 400°F for about 12 minutes or until cooked through.
• Extra vegetables: Add cucumber, avocado, shredded carrots, or thinly sliced bell peppers to brighten the bowls and increase crunch and color.
• Spice level: Reduce or omit sriracha to make the sauce milder, or add a pinch of cayenne or chili flakes for more heat.

Storage and Reheating

Leftovers refrigerate well in airtight containers for up to four days. For best texture, store cauliflower rice and tofu separately. Reheat the tofu briefly in the air fryer or in a skillet to revive crispiness, and warm the cauliflower rice in a skillet or microwave. If the peanut sauce thickens in the fridge, whisk in a little warm water to loosen it before tossing with tofu.

Nutrition (per serving)

• Calories: 453 kcal
• Protein: 30 g
• Carbohydrates: 24 g
• Fat: 29 g
• Fiber: 8.5 g
• Sodium: 981 mg
• Sugar: 9 g

Tips for Success

• Press the tofu well to remove excess moisture so it crisps up in the air fryer instead of steaming.
• Arrange tofu in a single layer in the air fryer for even browning; cook in batches if needed.
• If using frozen riced cauliflower, thaw and drain excess water before sautéing to avoid watery rice.
• Adjust the peanut sauce consistency with warm water a tablespoon at a time until you reach the desired texture for coating the tofu.